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Navy Bean Soup




Source of Recipe


My own, with help from about.com


Recipe Introduction


This is such a warming, comforting, good soup for a winter evening. Serve it with corn fritters and slaw. I always wrap my ham bone in cheesecloth so that all the flavor comes out, but not the icky bits of fat. Save back a bit of the ham slice and chop and saut� until browned to use as garnish. We like Cracker Barrel�s chow chow with this.


List of Ingredients




1 lb. navy beans, soaked overnight and drained
Meaty ham bone
1/4 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
Ham slice
Salt and pepper, to taste
Penzey�s French Four Spice, to taste
Olive oil
About 1 qt. chicken stock
Water


Recipe



In a large Dutch oven, saut� the celery and onion in olive oil until translucent and set aside. Add carrots to the pan and saut� until soft. Add ham bone, beans and vegetables to pan. Add the chicken stock and enough water to cover the beans by a couple of inches. Add about 1/2 t. of the Penzey�s seasoning and some pepper. Simmer until the beans are tender.

Remove the ham bone and discard (you can pick off the meat, but it�s really given it all by this point). Using an immersion blender, blend a bit to make it thick, but don�t completely pulverize the beans. Cut up the ham slice in 1/2� pieces and add to the beans. Add enough water to make 1 gallon. Simmer an additional 30 minutes or more, if you like, tasting and adjusting the seasonings, as necessary.

Serves 12 or more.